Sweet Potato: Peel thoroughly removing all skin, slice into 2cm rings then into 2 cm cubes.
Garlic & Ginger: roughly chop then blend all together add a splash of water here and there to keep it smooth.
Mangetout & Bean Sprouts: Put in a small glass bowl cover in boiling water and cling film and leave for 2 minutes then drain and add to ice water
- Start with a heavy based pan about 800ml deep.
- Roughly half a centimetre of rapeseed oil on a high heat until boiling hot. Roughly chop the onions (quite chunky) add to the oil and turn down to low temperature.
- Once the onions have become soft add the tomatoes (Roughly chopped quite chunky) sweat off for a few minutes. Add the coriander stalks and stir and the garlic paste and stir for another minute.
- Then add the mixed spices and stir for another 30 seconds at this point add the diced sweet potato and turn up the heat stir for another 30 seconds then add vegetable stock. Simmer for a few minutes add the prepped chill lime leaves then leave to simmer on a low heat. for roughly 20-25 minutes. Keep an eye on the curry and stir it from time to time ensuring it doesn’t catch on the bottom. Once the sweet potato has softened add the coconut milk, simmer for a further 30 seconds (Do not boil) blanched mangetout and bean sprouts and stir until evenly mixed. Count to 60 and the curry is ready
Garnish: is always personal preference eating on my own I wouldn’t fuss too much but if you are entertaining sometimes its nice to finish it with a bit of jazz. Coriander, sliced coconut and a quarter of a lime grilled.
Serve with plain or coconut rice.